I propose to cook rice with veal and carrots in a frying pan for lunch. It is not difficult to implement the recipe, and the finished dish will diversify your lunch or dinner. Step-by-step recipe with a photo. Video recipe.
With all the variety of rice dishes, rice with meat is perhaps the most popular for all cuisines of the world. The cooking technology is simple: rice is steamed in liquid and absorbs it. Sometimes it is very difficult to find the line between similar rice dishes like pilaf, risotto, paella, etc. However, the use of a variety of spices, oils, cooking methods and times, as well as varieties of rice makes similar dishes completely different. Using this principle, we will cook rice with veal and carrots in a pan.
This is a fairly quick and easy process that doesn't take much time. At the same time, the result will amaze all eaters: if you have a minimum of products, you will diversify your diet and pleasantly surprise your family. A frying pan is used for the recipe, but a cauldron or any other container with a thick bottom will do. Since rice is combined with any type of meat, veal is perfectly replaced by beef, pork, lamb or poultry. Various spices, nuts, vegetables, herbs will be a wonderful addition to the dish. From seasonings, saffron, paprika, turmeric are suitable.
See also how to cook fried rice.
- Caloric content per 100 g - 236 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Veal - 500 g
- Vegetable oil - for frying
- Salt - 1 tsp
- Spices and herbs to taste
- Carrots - 2 pcs.
- Ground black pepper - a pinch
- Rice - 150 g
Step by step cooking rice with veal and carrots in a pan, recipe with photo:
1. It is better to choose pieces of meat without bones. Rinse it well, dry it with a paper towel and cut into medium sized pieces.
2. Peel the carrots, wash and cut into sticks or large cubes.
3. In a frying pan with a thick bottom, cast iron is ideal, pour vegetable oil and heat well. Since meat takes much longer to cook than rice, it should be processed first. Place the veal in a hot skillet so that it fits in one layer. Fry it over high heat so that it is golden brown on all sides. If it is piled up in a mountain, it will immediately begin to stew, a golden crust will not form, juice will come out of the meat, and it will become less juicy.
4. Add carrots to the pan with meat, reduce heat to medium and continue to fry food, stirring for another 7-10 minutes. Season them with salt and black pepper. Add any spices if desired.
5. Rinse the rice thoroughly, several times in running water. Do this until it becomes transparent. Add grits when the meat is half cooked, spreading it out in an even layer. Do not stir the food.
If you want to get crumbly rice in the finished dish, choose it long-grain and parboiled. Red rice varieties always stick together during cooking, while black and brown rice remain crumbly.
6. Fill the food with drinking water so that it is 1 finger higher than the rice level. Cover the skillet with a lid and bring it to a boil. Bring the temperature to the lowest setting and cook the rice with veal and carrots in the pan for 20 minutes. When the rice has absorbed all the liquid and has increased in volume, turn off the heat, but do not remove the lid from the pan. Wrap it in a warm towel and let it sit for 20 minutes. Then mix gently so as not to crush the rice, and serve the food to the table.
See also a video recipe on how to cook rice with meat and vegetables in a pan.
